This will have to be posted in 2 Blogs so fingers crossed, here's hoping that I'ved sussed it out so that its all the right way around. Firstly slash through the skins of the ripe, bright red tomatoes about half an inch or 1 cm apart.. Place in an open weave sack or muslin cloth and hang on the clothes line overnight to drip out the acidic juices into a bucket. Next morning discard the juice and bring the tomatoes in for processing.
This machine we purchased some time ago it has a mincing attachment for when we want to make our sausaages (heavy duty stuff) it has a reverse button so anything stuck can be removed without taking it all to pieces again. First attach the "screw"
Next on goes the sieve. The next picture show the process beginning. the peel and seeds come out the front into a shallow container, while the juice and pulp drops down into a tub.
This tub is kept only for food preparation. Many kilos of mince meat have been mixed up with herbs and spices in it.